Tacos: Salsa Verde Honey Lime Chicken Tacos (Slow Cooker)
Source: Found on Pinterest
Super easy to make
You can also substitute regular taco shells if you prefer
Ingredients
Chicken
- 2 lbs. boneless skinless chicken breasts
- 1 Tbls. olive oil
- 1 c. mild salsa verde (medium for a kick)
- 1/3 to 1/2 c. honey
- 1/2 c. fresh lime juice
- 1-1/2 t. chili powder
- 1-1/2 t. salt
- 1 t. onion powder
- 1 t. garlic powder
- 1/2 t. smoked paprika
- 1/2 t. cumin
- 1/4 t. black pepper
- cayenne pepper or hot sauce, to taste
- 1-2 packages Flatout FolidIt Flatbread Ancient Grains
- canola oil, to brush onto flatbread
Toppings
- Monterey Jack cheese, shredded
- lettuce, shredded
- tomatoes, diced small
- cilantro
- avocadoes, diced
- low-fat sour cream
Instructions
Chicken: Rub chicken breasts with olive oil and place in the bottom of your slow cooker.
Add salsa verde, honey, lime juice, chili powder, salt, onion powder, garlic powder, smoked paprika, cumin, black pepper and cayenne pepper or hot sauce, to taste. Cook on high for 2-4 hours or on low for 6 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 15-20 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more hot sauce or cayenne for more spice, if needed.
Taco Shells: To make Flatout FolidIt Flatbread Taco Shells, preheat oven to 375 degrees.
Cut each FoldIt in half and lightly brush with a little canola oil on each side.
Hang each cut FoldIt half, over individual oven rungs, so they form a taco shell and bake at 375 degrees for approximately 10-12 minutes or until edges are crisp.
Remove and let cool for 1 minute.
Stuff taco shells with chicken and top with desired taco toppings.
Serves 12, makes 24 mini tacos.
NOTE: Freeze leftovers to make more tacos another time. Just thaw and heat.